Tag: main course
Cranberry Wild Rice Venison Meatballs with Wojapi Sauce
Cranberry Wild Rice Venison Meatballs with Wojapi Sauce
Wild game is a staple of native indigenous tribes. These meatballs can be made with either ground venison, bison, or elk; wild rice, and any type of berry of your choosing. I chose to use venison and cranberries. The meatballs get baked in the oven, then tossed in Wojapi sauce, which is made out of berries and honey.
Ingredients
- 1 lb ground venison, bison, or elk
- 1/2 lb ground pork
- 2 tsp salt
- 3 garlic cloves minced
- 2 tbsp Worcestershire sauce
- 1 cup breadcrumbs
- 1 large egg
- 1 cup cooked wild rice
- 3/4 cup dried cranberries
- 2 tbsp rosemary chopped
- 3 green onions finely chopped
Wojapi Sauce
- 1/3 cup blueberries
- 1/3 cup cherries pitted
- 1/3 cup cranberries
- 1/2 cup honey
- 3/4 cup water
- 1 tbsp cold water
- 2 tbsp cornstarch
Instructions
- Mix all of the meatball ingredients together.
- Form into 1 1/2” meatballs.
- Place in a 400° preheated oven on a baking sheet lined in parchment paper for 20 minutes.
- While the meatballs are baking, cook the berries, honey, and water in a small pot over medium low heat for 10 minute’s; occasionally stirring.
- Make a slurry with the cold water and cornstarch. Pour into the berry mixture and stir. Cook for 2 more minutes until the sauce has thickened.
- Drizzle the sauce over the meatballs and serve.
Barbecue Rib Sandwich
Barbecue Rib Sandwich
I hate McDonald’s with a passion. I grew up eating it on the regular. As an adult, I refuse to touch anything from the shame of a restaurant. When I was young and didn’t understand what quality food was, I enjoyed their McRib. Part of me really missed that sandwich, so I wanted to recreate it using real baby back ribs and not the pressed preformed “rib patty” that McDonald’s.To create a bbq rib sandwich, you need to either steam or slowly bake in the oven a 3-4 bone chunk of baby back ribs until the bones pull cleanly out of the meat. This will take about 90 minutes in a steamer pot or 2 hours at 300° in the oven wrapped in foil. Once the ribs are finished, flip the meat bone side up and pull out the bones. At this point, brush on bbq sauce and bake in a 400° oven for 15 minutes or so until the meat has firmed up. You can alternatively grill the boneless rib chunk if you are looking for that grilled taste. I like to use a Mexican teleras roll for the bun, but a chunk of baguette will work too.
Equipment
- steamer pot
Ingredients
- 1 4-bone baby back ribs
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- bbq sauce
- 1 sandwich baguette toasted
- heirloom tomato thinly sliced
- white onion thinly sliced
- pickles sliced
- mayonnaise
Instructions
- Season the baby back ribs. Let marinate for at least 4 hours.
- Place the back ribs in a steamer pot. Steam for 90 minutes.
- Let the ribs cool slightly. The bones should pull out clean.
- Brush the ribs with bbq sauce.
- Place the ribs in a preheated 400° oven for 15 minutes.
Sandwich Assembly
- Spread mayonnaise on both sides of the baguette.
- Place the tomatoes on the bottom of the baguette, followed by the boneless ribs. Top with the onions and pickles.
Portuguese Roasted Chicken
Portuguese Roasted Chicken
Galinha a’ portuguesa, aka peri peri chicken, is the most common way to prepare chicken in Portugal. The chicken is smokey, spicy, and tangy in flavor; producing a nice crispy skin. You can use either a whole chicken or just parts; baked or grilled in preparation. I recommend marinating the chicken overnight for maximum flavor.
Equipment
- food processor
Ingredients
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 6 garlic cloves
- 1 tbsp paprika
- 1 tsp oregano
- 1 tsp sea salt
- 1 tsp chili powder
- 1 tsp crushed red pepper
- 1/2 tsp black pepper
- 4 lb whole chicken
Instructions
- Purée all of the marinade ingredients in a food processor.
- Pour the marinade over the chicken, making sure to get the marinade underneath the skin without tearing. Marinate the whole chicken for at least 8 hours; preferably overnight.
- Place the chicken on a baking pan in a preheated 350° oven for 90 minutes.
- Let rest for 15 minutes before serving.
